There is nothing as comforting as the smooth and warm classic Virginia Peanut Soup. Born and raised in Virginia, I wanted to add a recipe that paid homage to my home. The soup can be found at many historic restaurants throughout Colonial Williamsburg and is a favorite of mine at The Wayside Inn in Middletown, Virginia.  The Wayside Inn is the oldest and longest continuously operating inn of the United States – since 1797.  

Virginia Peanut Soup

Ingredients

1 cup diced carrots 1 cup heavy cream 

1 cup diced celery ½ cup creamy peanut butter 

1/2 cup diced onion 1 ½ teaspoon garlic salt  

4 tablespoons butter, divided 1 teaspoon garlic powder 

1 cup heavy cream

1/2 cup creamy peanut butter

1 1/2 teaspoon garlic salt

1 teaspoon garlic powder

3 tablespoons all-purpose flour

2 cups chicken broth, unsalted

Optional for Garnish: Chopped Peanuts

Directions

In a medium saucepan, add three tablespoons butter and cook over medium heat until the butter is completely melted. Add in the vegetables and sauté for 7-10 minutes until the onions are translucent. Stirring occasionally. Add the last tablespoon of butter and stir until melted. Sprinkle the flour over the vegetables, one tablespoon at a time, and stir continuously to prevent the mixture from being lumpy. Continue cooking the vegetables for at least 5 more minutes or until the flour is a light golden brown. Stir in the chicken stock and bring a full boil. Reduce the heat and simmer for 10 minutes or until the mixture is thickened. 

Add the peanut butter and spices. Use an immersion blender or pour the liquid into a blender and blend the vegetables into a smooth and creamy mixture.  

If any lumps occur, pass the soup through a fine mesh strainer to remove. 

Pour the creamy mixture into the saucepan and simmer an additional 10 minutes. 

Optional: Garnish with chopped peanuts before serving.